1. Cut the butter into small pieces and let it soften at room temperature.
2. Two egg yolks, separated.
3. After the butter is softened, add sugar. Now the temperature is very high. Just use chopsticks to beat it until the color becomes lighter.
4. Add the egg yolk liquid in 3 or 4 times, each time until the egg yolk and the butter are completely fused, and then add the next time.
5. After adding the egg yolk liquid, you can sift down the powder.
6. Cut the low flour and butter into a dough. If it feels wet, put the dough in the refrigerator for a while.
7. Scoop about a spoonful of dough and form a round ball, a total of 15 pieces.
8. Gently put it in a bowl of shredded coconut, soaked with shredded coconut.
9. Make all of them one by one and put them on the baking tray. Bake for 30 minutes in the oven at 170 degrees, middle level.
10. The dessert is loose and crisp, very fragrant.
Tips:1. Don't leave the butter too long at room temperature. The temperature is high in summer and melts quickly.
2. The egg yolk liquid should be added in small amounts, divided into portions, and added again after each fusion.
3. When making in step 7, if you feel that the oily dough melts quickly, put it in the refrigerator for a while before taking it out.
4. The oven capacity is 25 liters.
5. The baking temperature and time are for reference only.
